YIELD: 1 loaf
Mix together the gluten-free flour, baking powder and salt. Set aside.
With an electric mixer, cream butter and sugar until smooth, add the eggs one and then vanilla.
Add the dry ingredients and mix until almost combined. Mix in the lemon juice, zest and yogurt on low until just combined.
Pour batter into a parchment lined or greased 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the glaze, gradually add the lemon juice to the powdered sugar until desired consistency is reached.
Let finished cake cool for at least 30 minutes before glazing.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
Easiest way to reach me is to send me an email at email@example.com. You can also message me on social media. Looking forward to chatting with you!
I'll be dropping in with social media tips that you will be actually interested in, because no one likes getting junk mail, am I right?